Halloween Decorations

Our Halloween decorations this year.

Nutella Banana Mummies

Nutella Banana Mummy Rolls

Bananas, Pillsbury Crescent Sheets, Nutella, and cute googly eyes all combine for this deliciously frightening Halloween delight. 

Ingredients:

1 package Pillsbury Crescent sheets

1 small container Nutella

2-3 bananas

heaping 1/2 cup powdered sugar

milk or water for glaze

Candy eyes or M&M’s

Instructions:

Roll out crescent sheet to about 10-11 x 6-8 inches. Slice into 6 equal squares. Lightly score each square in 3 equal sections, vertically (without cutting through the dough). Using a knife, cut horizontal strips about 1/4 inch wide down each side section. Spoon a couple of tablespoons of nutella down the middles section, leaving about 1/2 inch on both the top and bottom and place a slice of banana on top. Fold the right two cut sections over the head and then then alternate right and then left, leaving a small space for the eye section.

Bake at 375 until golden brown, probably about 12-15 minutes. Remove from pan and let cool to room temperature. Mix powdered sugar with enough milk or water to form a glaze and then lightly drizzle it over the mummies. Let it dry to the touch and then serve. 

Pumpkin French Toast

Pumpkin French Toast

Thick slices of bread dipped in a pumpkin spice mixture, cooked in butter, and drizzled with pure maple syrup. This is the perfect fall breakfast!

 Ingredients:

3 large eggs

3/4 cup milk

1/2 cup pumpkin puree (not pumpkin pie filling)

1 tablespoon light brown sugar

1 1/2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

Butter, for griddle or pan

10 slices Texas toast or other thick-sliced bread

Maple syrup, butter, and powdered sugar, for serving

Instructions:

Preheat electric griddle and set aside.

In a 9x13 pan or a large mixing bowl, whisk together eggs, milk, pumpkin, brown sugar, vanilla extract, cinnamon, and pumpkin pie spice.

Butter the preheated griddle.

Dip both sides of each slice of bread into the egg mixture, allowing the bread to soak up some of the mixture. Transfer slices of bread carefully to the griddle and cook until golden brown, about 3-4 minutes. Flip and cook on the other side until golden brown. Repeat with all slices of read until coating mixture is gone.

Serve Pumpkin French toast warm with maple syrup, butter, and powdered sugar, if desired.

What's for Dinner

Monday- Nachos
Tuesday- Cane's Chicken Fingers
Wednesday- Cheesy Chicken Spaghetti
Thursday- Homemade Pizza
Friday- WMHS Football Game
Saturday- Wing Stop
Sunday-

Taco Crescent Ring

Taco Crescent Ring

Ingredients:

1 lb ground beef

1 package (1 oz) Old El Paso™ taco seasoning mix

1 cup shredded Cheddar cheese (4 oz)

2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired

 

Instructions:

Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.

Unroll both cans of dough; separate into 8 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. (Dough will overlap; half of each triangle will hang over edges of cookie sheet. Dough ring should look like a sun.)

Spoon beef mixture on the half of each triangle closest to center of ring.

Bring each dough triangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

What's for Dinner

Monday- Supper Club
Tuesday- Mexican Dorito Casserole
Wednesday- Pizza
Thursday- Taco Crescent Ring
Friday- Texas de Brazil
Saturday- LSU Game
Sunday- 

Bacon-Wrapped Cheesy Stuffed Jalapeños

Bacon-Wrapped Cheesy Stuffed Jalapeños

If you like spicy, you will love these! Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon. Absolutely incredible!

Ingredients:

 12 fresh jalapeño peppers1

8 ounces cream cheese, softened to room temperature

1 cup shredded cheddar cheese2

1 clove garlic, chopped

1/2 teaspoon smoked paprika

12 slices bacon, cut in half

24 toothpicks

Instructions: 

Preheat oven to 400F degrees. Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.

Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste - I add just a pinch. Spoon filling equally among all 24 jalapeño halves.

Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.

Make ahead tip: jalapeño peppers can be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake. You can also assemble and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed.